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Creamy and Crunchy Spuds

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This potato salad rocks.

I shared this it with Kris, Michelle, Emily, Nicole, and my father-in-law, Bob; and the reaction was unanimous - "Oh Wow! I could eat this salad every day. This is a keeper. You need to put this on your site!" At the risk of appearing unashamedly self-congratulatory, I have to agree with my discerning friends.

This salad has a creamy yet crunchy texture, with a zesty flavour that strikes a nice balance between sharp and sweet. It's a wonderful example of how the raw mayo can act like the little black dress in your culinary wardrobe. With the right accessories -- some fresh crisp vegetables and the right amount of sea salt and cracked pepper -- the simple becomes the sublime, and this little potato dish is dressed to impress.

 This recipe is a stunner, a winner, and not to be missed.  

Creamy Vegan Potato Salad

Creamy and Crunchy Spuds

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for the potatoes and salad:

  • 2 3/4 pounds (1.2kg) potatoes, peeled and cut into 1-inch (2.5cm) cubes
  • 1 tablespoon Celtic sea salt plus more to taste
  • 1 bunch green onions (white and green parts), finely chopped
  • 1/2 cup (75g) diced red onion
  • 1 cup (140g) diced red bell pepper
  • 1 cup (132g) diced celery (about 4 large ribs)
  • 1 cup (150g) julienned broccoli stalks or commercial broccoli slaw, or 1 cup (145g) peeled, seeded, and diced cucumber
  • 1 bunch flat-leaf parsley, finely chopped
  • freshly ground black pepper

for the dressing:

  • 1 1/3 cups (310g) of my raw vegan mayo or your preferred brand of mayonnaise
  • 2 1/2 tablespoons Dijon mustard, plus more to taste
  • 2 1/2 tablespoons stone-ground mustard, plus more to taste
  • 1 teaspoon apple cider vinegar, plus more to taste
  • 1/4 teaspoon Celtic sea salt, plus more to taste
  1. To cook the potatoes, place them in a large pot and add cold water to cover. Add the salt and bring the water to a boil over high heat. Reduce the heat to medium and simmer the potatoes for about 8 minutes, just until fork-tender. (You don’t want to overcook your potatoes, or you will end up with a mash rather than a chunky salad.) 
  2. Drain the potatoes, rinse them with cold water, and drain them again thoroughly. Allow them to cool completely.
  3. To make the dressing, put the mayonnaise, mustards, vinegar, and salt into your blender. Blend on high for about 1 minute, until smooth and creamy. Tweak flavors to taste (you may like more mustard, vinegar, or salt).
  4. To assemble the salad, transfer the cooled potatoes to a large bowl. Add the green onions, red onion, red bell pepper, celery, broccoli, and parsley. Pour on the dressing and fold in gently, keeping the potatoes as intact as possible. Season with salt and pepper to taste.
  5. Serve chilled or at room temperature. The salad will keep in the fridge for up to 5 days.

Serves 8; the dressing makes 1 3/4 cups (410g)

Tip: don’t waste those broccoli stalks

Have you ever been asked the question “Do you eat the heads of the broccoli or the stalks”? My answer – both! Most people prefer the heads. But the stalks are really tasty and useful too. If a recipe calls for only the heads of the broccoli don’t throw away the precious stalks! They are loaded with nutrients and really tasty. My favourite way to use the stalks is to grate or julienne the stalks to make broccoli slaw. Toss with some olive oil, lemon juice, salt and garlic and you have a quick raw salad that is bursting with green power!

OK! I am sold. Off to buy the ingredients.

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LOL! Hope you enjoyed it Melissa.

This sounds great. Looking forward to making it.

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Hope you tried it and enjoyed it Helen.

We all happily enjoyed this for dinner last night. It was happily gobbled up. Absolutely delicious.

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Hey Heather!
I am so pleased you enjoyed this.
I LOVE this recipe!

Despite having my mom’s potato salad in my head & with a very strong preconceived notion about how potato salad should be…. I loved this!!  Give it a try - you will not be disappointed!

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That is a HUGE compliment coming from YOU!

Sensational, Mouth-Watering, Delicious, Piggilicious, Amazing. What else can I say except WOW!

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LOL! Thanks Carrie.
I have to admit - I AGREE!
I am quite proud of how amazing this recipe is!

This is one of the best potato salads I have ever tasted too. I added quite a bit more salt to taste and it was amazing.

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Thanks Lidia!
The more salt the better for me!
LOVE salt!

This potato salad is delicious. I added in some seeds too and that was yummy.

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Yes! LOVE that idea of adding seeds.
SO good!

Yeah - - This one’s a keeper!

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This was yummy! The mayo is amazing…you would never think it was vegan. Soooo good!

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I KNOW! LOVE that raw vegan mayo!!!

Oh Wow! This was scrumptious. Wow!

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Thanks Sela. I am so glad you enjoyed it!

Oh my ‘F##*kin’ Mouth !! This is the most sublime salad I have ever eaten in my entire life. Recently my partner & I swore off dairy in protest to the barbaric treatment of ’ Bobby Calves ’ here in Oz. Who would know that dairy free would equal such a gastronomical heaven! You rock ’ Blender Girl ‘... My partner Trent, my mom & sis who sampled your potato salad also were screaming for more!!! Cannot wait to try more of your genius. Please publish a book . Gotta have it in my collection… till then…. I’ll keep downloading & eating your recipes. Oink Oink….

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LOL! Thanks Maria!
I am SOOOO glad you enjoyed it.
That is HUGE praise coming from you my vegetarian goddess! Love you xx

I normally don’t care for Potato Salad but this one is the exception. It is really YUMMY!

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Thanks! Glad to be the exception :)

This is really tasty. Thankyou for sharing

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Thanks Renee. Glad you enjoyed it.

I am so excited to find people who eat like I do and are willing to share their recipes! =) Thanks!

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Elizabeth Carrington - Feb 27, 2011 at 12:03pm #

This potato salad is absolutely fantastic - onto my second batch now.

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Ha! I love that! It is hard to quit eating :)

Found you on Twitter and keep coming back. This potato salad is incredible.

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Thanks Morgan.
Great to be connected here and on Twitter!

I was wondering how to do mayo.  I wonder no more.  I love potato salad and this tastes like the Hellmanns mayo was used.  I added olives and sweet relished.  I can’t tell the difference from my old way od making potato salad.

I was surprised that the mayo tasted like the eggs and oil version using those ingredients but, it does.  I had to make sure everything blended all the way because my first taste test, where I didn’t fully blend, had the cashew taste.  After a thorough blend it tasted like the Hellmanns mayo I grew up on.  I heard there’s a vegan butter I can make so that is a must to try.

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Thanks Monique for sharing your experience!
I am SO pleased you enjoyed this recipe :)

This was excellent! I used an English cucumber instead of the broccoli and celery since that is what I had in the house. Great recipe!

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WONDERFUL idea!
Love your blend of this recipe!
Thanks for sharing :)

One of the best vegan potato salads ever! You would never know it’s not dairy. A credit to you Miss Blender girl! :-)

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This is just the most amazing potato salad I have ever had!  Absolutely loved it and so did my friends.  Yum yum yum!!!!

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Aw thanks Melissa!
I LOVE this potato salad and am so pleased you and your friends did too :)

Lovely salad. Substituted the mayo with Vegenaise, as I don’t have a Vitamix—yet. Thanks for a fantastic recipe!

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Yes! Vegenaise works really well in this recipe.
So glad you liked it.
Thanks for the feedback :)

I am going to make this recipie with Vegenaise
and I was wondering if anyone could tell me how much Vegenaise I should use.  Thank you !
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I would recommend about 1 1/2 cups of vegenaise. Start with 1 cup and add more to taste. Other people have used it with huge success with this recipe. Let me know how you go :)

can someone tell me how many servings this potato salad makes? ty

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This serves about 8 people. I have served up to 12 people when I have lots of other dishes and am using it as a side.

holy crow!!! made this tonight for a party tomorrow.  fantastic!!! i am going to bed full bc i couldn’t stop eating it! thankfully there’s plenty left for the shin dig!!

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OH….I am SO pleased you enjoyed this salad. I LOVE it too! It is such a winner.
Thankyou for taking the time to come back and comment. It is great to be connected in potato-loving heaven!

Ooh looks yummy! I am definitely going to be trying out your mayo recipe!!! :)

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Great! That mayo is a winner…and it is SO good in this salad. I can’t wait to hear what you think!

Delicious recipe! Have made it twice in the past month and it was a hit each time. Thanks!

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Thanks Amy. I really appreciate you taking the time to leave a comment and share your experience. Glad you enjoyed this potato salad. I LOVE this recipe.

This looks wonderful! I’m going to try making it with vegenaise for a camping trip. So excited!

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Awesome. Yes. This recipe is great with vegenaise.

Im sorry but this is not a vegan potato salad….this is misrepresented as a vegan dish when in fact it is not…mayo contains eggs…

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Raymond, this is a absolutely a vegan potato salad and has not been misrepresented at all. The mayo that is used in the recipes is from the site and is raw and vegan and contains no egg.

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Yes. This recipe is so awesome. I am addicted to it.

I made this salad yesterday and just wanted to thank you for the great recipe! It was so delicious and crunchy! My boyfriend was so surprised that it was vegan and that the mayo was made of cashew nuts. So so good!

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Oh. I am so pleased you enjoyed it. This is one of my all-time favourite recipes. I was allowed to include 10 recipes from my site in my book and this was at the top of my list with the cauliflower soup. YUM!

This is the best potato salad I have ever made and have ever tasted. I subbed carrots and cucumber for celery and broccoli and I am a huge fan of Earth Balance mayo. It is absolutely delicious. Thanks for the amazing sauce recipe!!

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Oh, what a lovely compliment. It’s my favourite potato salad too. I am so glad you enjoyed it.

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